Winter farmers market (TASH) ingredients in action! Koginut and mochi pancake mix. Koginut is a cross between a kabocha and butternut squash. It’s natural sweetness and butteriness is amazing and makes a fantastic mochi waffle. Enjoy!
SPECIAL TOOLS:
Food processor; Waffle maker.
INGREDIENTS
- 1 koginut squash yielding 2 cups pulp
- 2 cups mochi waffle/pancake flour
- 2 tbsp EVOO
- about 1 cup milk
METHOD
Halve and scoop out the seeds. Brush a little EVOO and bake the koginut at 350 F for about an hour. Do not peel and run in food processor, with a little milk, if required. Let cool.
Mix 2 cups of mochi pancake flour with the squash pulp and add enough milk to make thick batter. Mix in the EVOO.
Use 1/2 cup batter per waffle. Follow instructions on your waffle maker. Makes 7-8.
NOTES, HINTS, TIPS:
- I did not use the ube extract in the mochi ube pancake/waffle packet (https://sitsirya.square.site/) since I was using koginut squash.
- The koginut squash is sweet enough, that you may not even need maple syrup to go with your waffle.
Sweet potato ube mochi waffle: Steam a large sweet potato (approx 1 lb) in microwave until done (approx 5+3 mins). Peel and mash and proceed as for the squash waffle.
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